This brunch dish is sure to please even the most avid meat eaters–it's both filling and comforting.
Ingredients
For the crepe batter:
1 cup all-purpose flour
1/2 tsp salt
1 1/2 cups whole milk
2 eggs
3 tbsp butter, melted and cooled plus a bit more for the pan
For the filling:
21 ounces baby spinach
1 cup chopped shallot
1 tbsp chopped garlic
3 tbsp butter
2 tbsp flour
8 ounces cream cheese at room temperature
Additional ingredients:
Salt and pepper to taste
1/2 cup grated of each parmesan and gruyere (or a combo of your favorite cheeses)
1 tbsp chopped chives (optional)
Instructions
To make the crepe batter, place all the ingredients, except the chives (if using), in a blender and blend on high for 30 seconds. Pour the batter into a bowl and let it rest for 30 minutes while you make the filling.
Place a large pot over medium high heat, add the baby spinach and cover and cook for 2-3 minutes. Remove the cover and stir, recover and cook 1 minute more. There should be a bit of liquid in the bottom but not too much.
Scoop the spinach into a strainer and let cool. When the spinach is cool enough to handle, place it on a clean kitchen towel and wring out as much liquid as possible, there will be quite a bit. Place the spinach on a cutting board and roughly chop it and set aside.
Place a large skillet over medium heat and add the butter. When it sizzles, add the shallots and cook for 2-3 minutes or until transparent.
Add the garlic and cook for 1 minute then add the flour and stir for another minute.
Add the spinach and stir everything together before adding the cream cheese in pieces. Stir until the cheese is melted and everything is mixed together. Season with salt and pepper and set aside.
Place an 8 inch skillet over low heat and add a pea sized bit of butter. When it sizzles add about 2 tbsp of batter to the skillet and lift it off the heat. Swirl the pan to coat the bottom with a thin layer of batter. This is technically your first crepe, though these tend to be unusable.
Place the crepe pan back over the heat. When the edges begin to brown and the batter browns and bubbles, ease a spatula under the crepe and turn it over. After 30 seconds, flip it onto a plate. Repeat until all of the crepes are made. This should make 8 usable crepes, plus the first one.
Preheat the broiler to high. Place 2 generous tbsp of the creamed spinach onto one side of the crepe. Fold the remaining half over, and then over again to make a large wedge. Place in an oven-safe baking dish. Repeat with the remaining crepes.
Sprinkle the cheese mixture on top and place in the oven for 4-5 minutes. Garnish with chives, if using, and serve.